This recipe takes the wonderful sauce from the King Ranch Casserole and adds it to a casserole with black beans, sweet potatoes, and kale. A delicious way to start off the New Year!
Black Bean and Sweet Potato Tortilla Casserole
- 2 large sweet potatoes
- 1.5 cups black beans (or a 16 ounce can, drained)
- ½ onion, chopped
- 4 cloves garlic
- ¼ C minced cilantro or parsley
- 10-12 ounces kale or spinach, chopped (fresh or frozen will both work)
- 10-12 corn tortillas
- 2 T flour
- 2 T EVOO
- 1 C vegetable broth
- 1 C grated cheese (I used Mexican crumbling cheese, but any Mexican cheese blend will do)
- ½ C sour cream
- 10 ounces salsa
- 1.5 T lime juice
- 2-3 tsp chili powder (unless your salsa is hot)
- 2 tsp cumin
- ½ tsp salt
- ½ tsp ground pepper
- Cook sweet potatoes however you choose. Remove skin and cut into ½ inch cubes.
- In a large skillet, sauté onions in about a T EVOO until starting to soften, about 10 minutes. Add garlic and cook another five minutes. Add the beans, cilantro, and spinach and cook until warmed through. Remove from heat.
- In a heavy saucepan over medium heat, add 2 T EVOO and 2 T flour. Cook, stirring constantly, until thickened and beginning to form a roux. Slowly add the vegetable broth, stirring constantly.
- Once this mixture is good and thick, add you sour cream, salsa, and cheese and cook until cheese is melted. Add all of the other sauce ingredients.
- Combine filling mixture with the sauce mixture and stir to combine well. Spray two 8×8 pans (or one 9×13) with cooking spray. Pour 1/3 of the mixture (about 2 cups) into the pans. Add a layer of tortillas and another 1/3 of the mixture, then the rest of the tortillas. Finish off with the rest of the mixture on top.
- Cook at 350 for 30 minutes. Casserole should be bubbly around the edges and warm throughout.
If you’ve never made a roux before, don’t worry! It’s really easy. Here it is after I added the veggie broth:
Just be sure to stir a lot and you’ll be fine! I cook mine in enameled cast iron – you need something that heats evenly.
This is after the salsa, cheese, and sour cream are added. I love this sauce!
Finally ready to dish into the casserole!
I’m sharing this recipe with Healthy Child, Healthy World